These recipes are for people who enjoy cooking good food and feeling good about it. They will provide new ideas for healthy eating and show you how to prepare and cook old favorites in a healthier way. The recipes encourage the use of fresh ingredients wherever possible - but if any may be difficult to find, substitutes are suggested. Each recipe is written in easy-to-follow stages; serving suggestions and advice on which accompaniments go particularly well with a dish are also given.

1. Thoroughly grease an 8 inch (20 cm) square cake tin and line the base with non-stick baking paper. Combine the cream and sugar in a heavy-based saucepan. Dissolve the sugar over a low heat, stirring occasionally.2. Slowly bring the sugar mixture to the boil, stirring occasionally, over a medium heat, then cook without stirring until the mixture reaches 220 degrees F (110 degrees C) on a sugar thermometer.3. Stir in the grated chocolate until melted, then quickly pour it into the tin. Allow the mixture to cool at room temperature, then chill in the refrigerator until firm.4. Cut the fudge into squares. Store in an airtight container. If liked, wrap the squares individually in pretty paper to give as small gifts.

Tip: A sugar thermometer is an essential piece of equipment for making confectionery. Ensure the sugar has dissolved completely before boiling the mixture. Once dissolved, boil rapidly, without stirring, to prevent the sugar crystallizing and giving the fudge a gritty texture.

1. Combine the first 6 ingredients in a large bowl.2. Sift together the flour, baking powder, bicarbonate soda and salt.3. Add to the bran mixture along with the currants and sugar. Stir until combined.4. Spoon into greased deep muffin tins, filling 2/3 full. Bake for 20-25 minutes at 400 degrees F (200 degrees C) or until golden brown.